Here's a quick shot of a Tri Tip roast I grilled today. I used a honey-mustard glaze and a rub I made of course ground pepper, kosher salt, garlic powder and some Lipton onion soup mix I put in a spice grinder. Cooked slow and low until an internal temp of 120° then took it off the grill to rest and add more charcoal for a final sear to bring the temp to 130°. After resting for about 10 minutes, this is how it looked as I sliced it across the grain.

Sorry the image isn't "magazine pretty" by any stretch of the imagination but since this was my first try at cooking it this way, I thought I'd take a photo or two. It turned out very tender and juicy and I will be doing it like this again.

The 2nd image is a shot showing the texture and veins of fat on the end pieces of this roast.

I've been cooking for the last 2 days like crazy but manged to shoot only 2 items: made from scratch candied orange peel dipped in bittersweet Belgian chocolate and a wonderful cold cheese cake that requires no baking and is placed in a cheese cloth to drain the liquids. Delicious!

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